The Food Corridor Blog

January 24, 2019 Blog
Top 5 food system trends for 2019 By Ashley Colpaart
At The Food Corridor, we have the privilege of working alongside innovative leaders in the food system during a time of mass disruption. Societal trends like the rising cost of real estate, the access economy, the gig economy, flex-lifestyles, digitization of business services, last-mile advancements, and a sustained consumer love for craft and specialty foods are
January 15, 2019 Blog
5 Reasons You Need The Food Corridor to Operate Your Shared Kitchen in 2019 By Lindsey Richardson
It’s a new year and that means a new opportunity to revamp your shared-kitchen operations. Why should you be wasting your time fumbling with paper invoices or manually scheduling (and rescheduling) clients when The Food Corridor can do it for you? Get back to doing what you do best and leave the rest to us!
November 7, 2018 News & Announcements
Don’t delay! By Ashley Colpaart
The Food Corridor is the go-to kitchen management tool for over 90 of the top shared-use kitchens in the country. It is built specifically to help kitchens streamline their scheduling, billing, and food business management. In fact, The Food Corridor saves kitchen operators on average 40 hours each week, while also helping them grow their revenue.
October 4, 2018 Kitchen Tips
10 Tips for Onboarding Clients By Meghan King
Changing the way you’ve always done things in your kitchen can sometimes be met by food businesses dragging their feet, because they’re used to a certain process. But fear not, kitchen hero. For kitchens new to The Food Corridor, onboarding your clients to a new system doesn’t have to be a battle. Below are 10
July 9, 2018 Blog
Introducing The Kitchen Door – find a shared kitchen near you By Rachael Miller
At The Food Corridor, our mission is to enable efficiency, growth and innovation in local food. Since our launch, we’ve done this through our kitchen management software that helps kitchen managers better operate all the moving parts of a shared commercial kitchen. This month, we are excited to launch our newest app, The Kitchen Door. On
July 6, 2018 Blog
Compliance is no longer a 4-letter word By Rachael Miller
By: Meghan King, Director of Client Relations for The Food Corridor  Tracking expiration dates for business licenses and product insurance has long been a necessary evil. If a kitchen client’s insurance expires but they are still cooking in your kitchen, that is a risky situation you don’t want to find yourself in. Like you, we
November 10, 2017 The Food Corridor
The Food Corridor and Purdue Extension Launch Shared Kitchen Toolkit Project By Rachael Miller
The Food Corridor and Purdue University Extension Services are teaming up to create a Shared Kitchen Toolkit (SKT) for existing and new shared-use kitchens. Why? “Between August 2013 and March 2016 the number of kitchen incubators in America has increased by more than 50% to over 200 facilities.” -2016 U.S. Kitchen Incubators: An Industry Report
July 28, 2017 The Food Corridor
The Food Corridor Welcomes Customer Success Specialist By Rachael Miller
The Food Corridor continues to grow and we’re excited to welcome Meghan King to the team! Meghan is our new Customer Success Specialist and brings with her a background in sustainable business, travel, and of course, food.  Tell us a little about yourself, Meghan I’m from Colorado and love food. I’m finishing my Global Social
May 31, 2017 The Food Corridor
The Food Corridor Turns One! By Rachael Miller
Happy Birthday to us! On June 1, 2016, we took a deep breathe and hit the “launch” button. It’s been quite the year since signing our very first kitchens – Evolved Kitchen,  Colleton Commercial Kitchen, The Food Innovation Accelerator at Kansas State University Olathe, and Flint Food Works. We are grateful for their early-stage faith in us! Over
May 10, 2017 The Food Corridor
2017 Shared-use Kitchens: A Policy Landscape Report By Ashley Colpaart
The Food Corridor’s story goes back a few years, when we saw a need arise to better connect commercial kitchen spaces and food company clients. Since then, our community has swelled to include those on the forefront of shared-use kitchen best practices and innovation. After observing our kitchens’ clients struggle in navigating the tricky waters of